CHICKEN KHEEMA BITES

INGREDIENTS

250 gm chicken kheema

2 gm garam masala

2 gm cumin powder

2 gm green chilli

2 gm fresh coriander, chopped

Salt, to taste Pepper, to taste

2 gm fresh mint leaf

75 gm white bread slices 20 gm pickled tea leaf 15 gm grated cheese

50 gm dry raita

2 gm pea shoot

2 gm spear mint

50 gm tomato confit

50 gm onions

10 gm ginger

2 egg yolks

FOR COATING: Roughly ground a handful of sunflower, pumpkin, sesame and flax seeds. METHOD: Cook the chicken kheema with the garam masala, cumin powder and ginger dices. Finish with the mint and coriander chopped. Add green chilli, onions and grated cheese.

Season with salt and pepper. Add the bread slices and egg yolk to bind the preparation. Prepare your tikkis with a pinch of pickled tealeaf. Press it together to hold shape whilst frying. All seeds have been slightly roasted and then grounded.

Egg- wash each tikki and coat them with the seeds. Deep- fry the tikkis.

Dress your plate with drops of raita, pea shoot and tomato confit. Add the chicken kheema bites.